Make An Amazing 3D Cookie Christmas Tree

You start by baking your Cookies and cooling them. You will need to use your Cookie Cutters to create your shape. Then whip up some green royal icing.

Be sure to allow at least 8 hours for your cookies to set fully. You will layer your Cookies, sandwiching them together with your icing. When it comes time to decorate your 3D Cookie Christmas Tree Recipe, pipe on your icing using a round nozzle point. To make your own piping bags use a ziplock bag and cut the end off

Like this:

Make An Amazing 3D Cookie Christmas Tree

You start by baking your Cookies and cooling them. You will need to use your Cookie Cutters to create your shape. Then whip up some green royal icing.

Be sure to allow at least 8 hours for your cookies to set fully. You will layer your Cookies, sandwiching them together with your icing. When it comes time to decorate your 3D Cookie Christmas Tree Recipe, pipe on your icing using a round nozzle point. To make your own piping bags use a ziplock bag and cut the end off

Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.

Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.

Melt the butter in a large frying pan (skillet) over a medium heat, then carefully wipe the butter around with a kitchen towel so the pan is finely coated. Pour in enough mixture to make three pancakes (approx. 60ml or ¼ cup of the mixture per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 2-3 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture – until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).

Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.

Place the flour, baking powder, baking soda, both sugars, salt, ginger, cinnamon and cloves into a large bowl. Mix together until combined.

Add the egg, vanilla extract, lemon zest and buttermilk, then mix until just combined using a balloon whisk.

Melt the butter in a large frying pan (skillet) over a medium heat, then carefully wipe the butter around with a kitchen towel so the pan is finely coated. Pour in enough mixture to make three pancakes (approx. 60ml or ¼ cup of the mixture per pancake). Turn the pancakes over when bubbles form on top and then burst, and the edges start to look firm (about 2-3 minutes). Cook on the other side for another 1-2 minutes. Repeat with the rest of the mixture – until all the pancakes are cooked (you can keep the pancakes warm in a very low oven whilst you’re making each batch).

Serve the pancakes topped with a pat of butter and a drizzle of maple syrup. You can also decorate with mini gingerbread men cake toppers, cranberries and a little edible glitter.